Gastrophysics. New science of nutrition

The pleasure of food, the impression of a dish or drink is formed not in the mouth, but in the head, modern scientists say. Our food behavior is controlled by all the senses at once. In addition to the taste, smell and textures of the dish or drink, background sounds and music that plays in a restaurant or at home, weather outside the window, the shape and color of the dishes, the weight of the cutlery, the company gathered at the table ...

Charles Spence explores all these phenomena in detail, telling how to make a meal a pleasant, awakening imagination that leaves pleasant memories. “Gastrophysics” is a book thanks to which you will look at food at your ease in a completely new way.
“I believe that in the very near future, gastrophysical studies will play a dominant role in understanding and improving sensations from all our food and drinks.”